1-1/2 lbs. Whitefish fillets
2/3 cup orange juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1-1/2 tsp. orange zest, grate
3/4 tsp. lime zest, grated
3/4 tsp. lemon zest, grated
1/4 cup shallots, minced
1 tbsp. honey
1 jalapeno, minced (optional)
2 tsp. cornstarch

Combine juices and peels in glass baking dish. Whisk in shallots, honey and jalapeno. Add fish; turn to coat. Cover and chill for two hours, turning occasionally.

Remove fish from marinade, reserve marinade. Pat fish dry with paper towels. Sprinkle fish with salt & pepper. Heat a non-stick skillet over medium-high heat with 1 tbsp. vegetable oil. Add fish, cook until just opaque in center, about 4 minutes per side. Transfer fish to plates. Place cornstarch in small saucepan. Gradually whisk in reserved marinade. Boil over medium heat until sauce thickens slightly, whisking occasionally, about 2 minutes. Spoon sauce over fish.